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Make the Lemon Curd: Whisk eggs, sugar, and lemon juice until the sugar is fully dissolved. Slowly stream in melted butter while whisking (butter should be warm, not hot). Microwave for 1 minute, whisk 30 seconds, and repeat 3–4 times until thick and glossy. Chill with plastic wrap pressed directly on the surface for at least 1 hour to fully set.
Make the Buttercream: Beat egg whites and powdered sugar on medium for 5 minutes until smooth (no lumps). Slowly add butter, then whip on medium‑high for 8–10 minutes until light and silky. Add zest and extracts last. Transfer to piping bag.
Make the Cookies: Heat oven to 350°F. Cream butter and sugar for a full 5 minutes until pale and fluffy. Add egg, yolk, and extracts; mix 3 more minutes. Whisk flour, baking powder, and salt, then mix in just until combined (do not overmix).
Roll dough into balls, space 1 inch apart, and gently press with a glass—do not flatten completely.
Bake 10–11 minutes until edges are barely golden.
Immediately press centers to form wells.
Cool completely.
Fill with lemon curd, pipe buttercream on top, garnish, and enjoy!